SOLO POPPY SEED CAKE RECIPE - FOOD.COM
This was a Slovak traditional cake that was passed down in my family which I make for special occasions and now its my birthday cake. Solo still prints the recipe on the back of its label of Poppy Seed filling. I did not find the recipe in here and wanted to share this truly delectable for all to enjoy since I hate seeing lemon with it-just ruins it. I hear complaints that people think poppy seed is dry and stay away from it. You haven't eaten it properly then! I love poppy seed! It is so addicting! Very moist and good right out of the oven. Even better next day when flavors have mellowed. Its really good cold too. Its so good, it doesn't need frosting!! I will post my lighter version that I use now just for me since I am dieting and for my hypoglycemia. Enjoy!
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 1 bundt, 14-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
- Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
- Add poppy seed filling and beat until blended.
- Beat in egg yolks one at a time, beating well after each addition.
- Add vanilla and sour cream and beat just until blended.
- In a small bowl, blend flour, baking soda and salt.
- Add flour mixture to poppy seed mixture gradually beating well after each addition.
- In a separate bowl, beat whites with electric mixer untill stiff peaks form.
- Fold whites into batter and spread in prepared pans.
- Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.
Nutrition Facts : Calories 332, FatContent 17.8, SaturatedFatContent 10.7, CholesterolContent 90.8, SodiumContent 403.4, CarbohydrateContent 39.2, FiberContent 0.6, SugarContent 22.2, ProteinContent 4.5
HOMEMADE POPPY SEED FILLING [BEST RECIPE!] | POLONIST
This Poppy Seed filling is packed with raisins, other dried fruit and chopped nuts. It’s perfect for cakes (especially a Polish-style 'Makowiec' Poppy Seed Roll) and other desserts. 2.65 lb (1.2 kg) of filling is enough to make: two 20 inch long (50 cm) 'Makowiec' rolls, or four 10 inch (25 cm) rolls.
Provided by Kasia
Total Time 1 hours 10 minutes
Prep Time 50 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 12
Steps:
- To get rid of any impurities, soak poppy seeds in water first. Collect any dirt that floats to the top with a slotted spoon.
- Rinse the poppy seeds and drain them on a sieve lined with gauze (cheese cloth or a muslin square). It can stay there for up to an hour if you’re doing something else in the meantime.
- [Raisins] Rinse raisins under running water. Place them in a small bowl and pour 2-3 tablespoons of almond spirit or golden rum over them. Cover the bowl with a small plate and set aside.
- [Fresh Orange Peel] Chop fresh orange peel (finely) and set aside.
- Pour 2.5 cups of milk into a cooking pot (1.5 qt / litre pot should be large enough) and bring it to boil.
- Drop all the poppy seeds in. Are they fully submerged in milk? If not, pour in some more.
- Reduce the heat to ‘low’ and cook for 15-20 minutes, stirring from time to time. Poppy seeds absorb the milk quite a bit, so make sure there’s enough of it.
- Drain the poppy seeds on a sieve lined with gauze, cheese cloth or a muslin square. If you can, try to squeeze out as much milk as possible.
- Using a disc with the smallest holes, grind the poppy seeds 2 to 3 times.
- Separate yolks from egg whites. Whisk yolks together with 6 tablespoons of powdered sugar, set aside.
- Place chopped walnuts and almonds in a wide pot (or a deep frying pan). Add a pinch of salt and roast them for 4-5 minutes on a medium heat, not allowing the nuts to burn.
- Add in 2 sticks of butter. Add 4 tablespoons of honey and 4 tablespoons of chopped orange peel. Let the orange peel fry for a bit, a few minutes is enough.
- Add in ground poppy seeds, chopped dried fruit and alcohol-soaked raisins. Mix everything together with a spatula, gradually adding egg yolks mixed with powdered sugar. Take the pot off the heat.
- Whip the remaining egg whites until stiff, adding 5 tablespoons of powdered sugar near the end of whipping. Gently add them into the poppy mass.
- And we're done! The poppy seed filling is ready to use in 'Makowiec' (Polish Poppy Seed Roll) or another dessert.
Nutrition Facts : Calories 272 calories, CarbohydrateContent 63 grams carbohydrates, CholesterolContent 25 milligrams cholesterol, FatContent 2 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 28 grams sodium, SugarContent 59 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
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- In a bowl, dissolve yeast in water. Add the next seven ingredients and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into walnut-size balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets; brush with butter. Cover and let rise until doubled, about 30 minutes. , Meanwhile, in a saucepan, bring poppy seeds and water to a boil; boil 1 minute or until thickened. Add milk and raisins; simmer for 10 minutes. Add sugar, butter, vanilla and cinnamon; simmer for 5 minutes. Remove from the heat; stir in the graham cracker crumbs. , Make a depression, about 1-1/2 in. in diameter, in the center of each roll; fill with 2 teaspoons of filling. Bake at 400° for 7-10 minutes or until golden brown. Cool on wire racks. Drizzle with glaze if desired.
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